November Pie
“November Pie” is designed to use up leftovers, so gather whatever you have left when your guests leave and follow these directions to make another great meal.
Ingredients:
Turkey Sliced/Shredded (white meat, dark meat, or both)
Gravy
Vegetables (corn, peas, carrots, ect)
Mashed potatoes or mashed sweet potatoes
Stuffing
Directions:
1. Line a suitable baking pan with the turkey and cover with gravy
2. Add a layer of vegetables
3. Cover with mashed potatoes and spread evenly
4. Add a layer of stuffing
5. Bake at 350รลกF for 30-45 minutes or until heated through and the stuffing is crispy
6. Serve hot
Mashed Potato Pancakes
Ingredients:
2 cups Mashed Potatoes
1 Egg
1 tsp. Cornstarch
As needed Vegetable oil
Garnish:
Sour Cream
Chopped Bacon
Chopped Scallions or chives
Directions
1. In a mixing bowl combine mashed potatoes egg and cornstarch
2. Mix well to fully incorporate
3. Add enough oil to fill a large skillet with 1/8 inch
4. Heat oil over medium heat
5. Using a large soup spoon, add a heaping spoonful of mashed potato mixture to skillet.
6. Flatten spoonful with a spatula, repeat process to fill skillet
7. Cook pancakes until golden brown on both sides (approx 3 or 4 minutes per side)
8. Serve hot and garnish with any or all of the above.
Note: If serving for breakfast, you can also drizzle with maple syrup and cinnamon sugar.
Turkey Stock
Depending on how big your turkey is (was) follow these directions to make a flavorful stock that can be used in any recipe that calls for turkey or chicken broth/stock.
Ingredients:
Leftover Turkey Bones
2 Carrots, peeled and diced
2 ribs Celery, diced
2 Bay leaves
Directions:
1. Add all ingredients into a large stock pot and cover with cold water
2. Bring to a boil over high heat
3. Reduce to a low simmer, cook for 6 hours
4. Strain stock and cool
5. Store in the refrigerator for up to one week
Note: We suggest freezing the stock in 1 qt bags that can be easily portioned for other recipes or freeze in ice cube trays and bag if lesser quantities are needed.
